Teriyaki Chicken With a Asian Blood Orange Salad

Crazy good dish!

Marinade four boneless, skinless chicken thighs for at least eight hours, turning once.  Very Teriyaki is a good brand of marinade.

Recipe for the salad, for two:

2 handfuls of baby mixed lettuce greens
1/2 blood orange, peeled and sectioned
juice from the other half of orange
juice from half a lime
2 T hot sesame oil
1 t extra virgin olive oil
1 T balsamic vinegar
1/2 avocado, cubed
1 t lemon grass, finely chopped
1 t fresh ginger, ground in a mortar and pestle
salt and pepper
handful of dried rice noodles

First brown the chicken thighs on both sides, on the grill or in a saute pan.  Do this on medium heat, so you don't burn them, just get some color on the chicken and pop them in the oven to finish cooking.

For the salad, just combine all the ingredients into a mixing bowl and gently toss using your fingers.  Don't use tongs or spoons, they will just bruise the tender lettuce!

Serve onto plates with the chicken.

Bon Appetit!  Chef Hobbes

Natural Deodorant

One of the worst things we do to our bodies is to stop it from sweating -- sweating helps the body get rid of toxins!  The use of anti-perspirants and deodorants can be pretty harmful to your health.

Here's a natural deodorant recipe that may not last through a basket ball game, but it will handle the every day walking around town stuff.  And it won't harm you!

Recipe:

1/2 t baking soda
2 T witch hazel
2 T boiling water
few drops of lavender oil, sandlewood oil or tea tree oil

1 -  4 oz glass spray bottle available at drug stores

Simply add the boiling water to the baking soda to dissolve.  Let it cool and add the witch hazel and your choice of oil.  Transfer to the spray bottle.

Big thanks to Myla over on Orcas Island for the recipe.  Cheers,  Chef Hobbes

Pan Fried Chicken, With Buttery Beets and Kale

Something about the winter, and beets and kale!  Awesome combination!

Recipe for two:

4 small boneless chicken thighs
2 beets, cooked, peeled and cut into wedges
1/2 bunch dino kale, stems removed and chopped
1/2 red onion, chopped
olive oil
2 T butter
salt and pepper
pinch chili flakes
1/2 c veggie stock

Cooking Beets

Trim the beets by cutting the tops off, but leave about 1/2" of the stems on.  Place in a saucepan and completely cover with water.  Add a three finger pinch of salt, and bring to a boil.  When boiling turn the heat down so the water is simmering at a rapid rate.  Cook for about 45 minutes.

When done, strain and let cool.  Remove the skin and stems as soon as you can handle them.

Brown the seasoned chicken thighs in a saute pan with some olive oil over medium heat.  Brown both sides, and finish in the oven at 300*

Using the same pan add a little more oil and the butter.  When the butter has melted and is foaming add the onion and cook until soft.  Add the warm beets, stock, chili flakes and kale, and cook until the kale has wilted and the stock has reduced a bit.  You want the veggies to be a little wet or have some liquid, so don't reduce all the stock away!!

Serve onto warm plates with some rice.

Bon Appetit!  Chef Hobbes

Salmon in Parchment, With Roasted Cauliflower & Kale

There's nothing like fish cooked in parchment, for a wonderful moist, tender and buttery dish!

I served our salmon with roasted cauliflower and garlic, with sauteed kale, and white wine butter sauce.  You can search my blog for these recipes!

Here's how to cook fish in parchment!

First get the oven turned on and set to 350* - Place one piece of salmon (or two small pieces) into the center of a piece of parchment paper.  Brush the fish with extra virgin olive oil and season with salt and pepper.

Sprinkle on some finely sliced red onion, and a handful of halved cherry tomatoes.  Put a nice chunk of butter on top, and a tablespoon of white wine.

Close up the paper by folding.  Or you can use steel paper clips!  Place onto a baking sheet, and put it in the oven for 20 - 30 minutes or until done.

Bon Appetit!  Chef Hobbes

Got The Sniffles? Try This Tea...

I f you have the sniffles, or just don't want to get them, try this wonderful and soothing tea!

My friends Ian and Josie have a bit of the sniff's that's going around, and here's what they are doing about it...

Recipe for two cups:

3 c water
2 t honey
1/2 lemon
2 cloves garlic, peeled and smashed
4 slices fresh ginger, peeled and smashed

Place the ginger, garlic and water into a small saucepan.  Over high heat bring it to a boil, then simmer on medium low heat for about 30 minutes.  Strain the liquid into mugs and add the lemon and honey!

Bon Appetit!  Chef Hobbes

Egg & Sausage Breakfast Sandwich

A lovely little breakfast sandwich!

Being born in Hackney, part of the East End of London, England, I grew up eating the classic British breakfast, consisting of eggs, bacon, sausage, mushrooms, tomatoes, blood sausage, baked beans and fried bread all on one plate!

When I moved to America in 1981 I was introduced to sourdough bread for the first time.  While I must say that I was not a fan of the stuff straight away, I quickly learned that it's unique flavor worked really well with other foods.

Try making this egg and sausage sandwich, with mayo on toasted sourdough bread!  Awesome!

If you live here in Friday Harbor, go down to Marketplace store, and introduce yourself to Adam the butcher.  He makes British bangers, and his recipe is to live for!  Fresh sourdough bread is available at Bakery San Juan.

Tip: When frying the sausage, take it out of the casing and butterfly it!  That way it will lay flat and cook quickly.

Bon Appetit!  Chef Hobbes

Beets and Rice!

I always like to think of ways to use up leftover food such as rice.  Being a step-father, and helping to raise two picky teenage girls, can be expensive and a bit of a challenge sometimes.  So making good use of leftovers is important.

This stuff is wonderful, sweet and full of flavor and color!

I made this dish with salmon, and a white wine butter sauce, but it would be good with anything.

Simply cook the beets until soft, around 45 minutes.  Peel and cut them up into smallish pieces.

Using a heavy saute pan, put in a little olive oil and butter.  When hot add some chopped onion, celery and garlic.  Cook until soft over medium heat.  When done add the beets and leftover rice, season with salt and pepper.

Cook until warm, adding more butter and olive oil if needed.  Garnish with some chopped flat leaf Italian parsley.

Bon Appetit!  Chef Hobbes

Roasted Butternut Squash & Garlic Pasta With Bacon, Onions and Sage

Totally freaking awesome meal!

Recipe for four:

1 small butternut squash, peeled, seeded and cubed into 1" cubes
1 small yellow onion, chopped
6 cloves garlic, finely chopped
8 sage leaves, thinly sliced
6 rashes bacon, cut with scissors into small 1/4" strips
1/4 c white wine
1/4 c veggie stock
olive oil
butter
salt and pepper
pasta

Set the oven to 375* - Put the squash onto a baking sheet, toss with olive oil and add a little salt and pepper.  Bang it in the oven and pour yourself a nice glass of wine!  Roast until caramelized, about 45 minutes.

Start your pasta water, and cook the pasta when the waters boiling.

Cook the bacon over medium heat in a heavy saute pan, with a little olive oil.  Cook until crispy, and transfer to a bowl, and set aside.  Using the same pan, add the onion, garlic, sage and season with a little salt and pepper.  Cook until soft.

When almost done add the wine. Cook until reduced down all the way.  Then add the stock and do the same.

Drain the pasta, and return it to the pan, and add a little extra virgin olive oil and toss.  Add the pasta to the onion mix, stir and serve onto warm plates.  Now you can add the squash and bacon to the dish.

Bon Appetit!  Chef Hobbes

Spicy Shrimp With Rice

I was inspired to make this dish by the great "fat man of cooking," Chef Paul Prudhomme of Louisiana.

An absolutely fantastic dish, that's spicy hot but full of flavor!

If you can get wild spot shrimp with the heads on, this will work the best.  Otherwise any wild shrimp will work.

Recipe for two:

Jasmine rice
24 large wild shrimp
1/2 red onion, finely chopped
2 t garlic, finely chopped
1 t fresh rosemary, finely chopped
1/2 t cayenne
1 t chili flakes
1/2 t salt
1/2 t black pepper
2 T worstershire sauce
1 T olive oil
1 stick of butter
1 c white wine
1 c fish or veggie stock

First get the rice going.  While that's happening, in a large saute pan over medium high heat, add the olive oil and half the butter.  When the butter has melted and is good and hot, add the onion and cook until soft, about 5 minutes.

When done add the garlic, rosemary, worstershire sauce, salt, pepper, cayenne and chili flakes.  Cook while stirring for one minute, then add the shrimp.  Cook until they start to turn color about two minutes, then add the wine.  Reduce by half and then add the stock.  Again reduce it by half or a little more. Turn off the heat and add the rest of the butter, shaking the pan back and fourth until the sauce shines.

Serve onto warm plates with the rice.

Bon Appetit!  Chef Hobbes

Beet, Stilton, Apple & Walnut Salad

This is my favorite salad, the recipe is from Chef Jacquelyn "JJ" Buchanan of Petaluma, California.

I wanted this salad so bad yesterday, but when I went to the store, guess what, no stilton!  Boy it's tough living on an island sometimes!  Stilton cheese is now only available at Rose's on Orcas Island, which closed for the month of January!

So I made it with May Tag blue cheese, and it worked really well.  Stilton is the "King of Blue Cheese" from Stilton, England.  So if you can get it use it...

Recipe for two:

two big handfuls of mixed salad and baby spinach greens
1 chunk of stilton, crumbled
1/2 sweet apple, sliced
1/4 c red onion, thinly sliced
3 baby beets, cooked, peeled and cut into wedges
handful of walnuts*
salt and pepper
pinch chili flakes
hazel nut or extra virgin olive oil
1 T balsamic vinegar

Mix the oil, vinegar, salt, pepper and chile flakes together.  Then add the beets, walnuts, apple and toss.

Now add the greens and gently toss them with your hands.  Never use tongs or spoons as they will just bruise the delicate leaves.  Add more salt, oil or vinegar to taste.  I don't like my salads soaking wet, I prefer them just coated.  Place the salad onto plates and crumble the cheese over the top.  Serve with oven toasted sourdough bread that has been coated with olive oil.

*Note:  You can spice up the walnuts a little bit if you want, toasting them in the oven with some cayenne and honey.

Bon Appetit!  Chef Hobbes

Kahlu'a & Cream My Way!

Even if you hate gin, put the gin in it!  You won't taste it, but it will bring out some incredible flavors!

1 part gin
2 parts kahlua
half and half
1 teaspoon vanilla ice cream

In a shaker, combine the gin, kahlua and half and half with a bunch of ice.  Now shake the piss out of it for at least a minute.  Pour into a chilled martini glass, and place the ice cream on top!

Awesome, Cheers!  Chef Hobbes

Sausage, Sweet Potato and Sage Pasta With Roasted Squash

This is a crazy good dish!

Recipe for two:

pasta
1 small delicata squash, cut in half lengthwise and seeded
4 mild Italian sausage, cut with scissors into 1/2" slices
1/2 c red onion, chopped
1/2 c leek, chopped, white and pale green parts only
1/2 sweet potato, peeled and cubed
6 fresh sage leafs, finely chopped
2 cloves garlic, finely chopped
1/2 c white wine
1/2 c veggie stock
1 t tomato paste
salt and pepper
olive oil
butter

Ok get the pasta water going, and pop the squash into a 325* oven with a little olive oil, salt and pepper.  While that's happening brown the sausage in a heavy saute pan over medium high heat, with a little olive oil.  When done add the sage, onion and sweet potato, season with salt and pepper and cook.  Just before they are done, add the wine and reduce by half, then add the stock and tomato paste and do the same.

When done, turn off the heat and add a nice chunk of butter, shake the pan back and fourth to melt the butter.  Combine with the drained pasta, and serve onto warm plates with the roasted squash.

Bon Appetit!  Chef Hobbes

It's all about that Ph balance!

For me and many Chefs, it's all about the balance of acid to sugar!

We pay so much attention to the Ph in the soil when we plant a garden, but how many times do we think about the Ph of our food and our bodies?

With this wonderful veggie dish, I have the sweetness of the onions, the bitter of the greens and the acid of the tomatoes.  At certain times of the year, such as the spring and early summer, the oxallic levels of leafy greens such as spinach, chard and kale are really high.

Oxallic acid is the ingredient that helps the plant survive by killing off some of the bugs that are feeding on them.  This acid can also cause us to have throat irritations. That's why many European Chefs cook their greens with a little acid, such vinegar, wine or fruit, like tomatoes, making for a perfectly balanced dish.

In this I cooked some onion, broccoli stalks (peeled), red cabbage, garlic, kale and cherry tomatoes, with a little smoked paprika and salt and pepper.  try it, it's wonderful!

Bon Appetit!  Chef Hobbes

Tapas: Patatas Braves, With Pimenton Sauce Served with Black Cod in Parchment

A classic Spanish tapas from Chef Juanjo Lopez of Madrid, Spain.

Absolutely a Killer Dish, and the potatoes part would be good for a super bowl party!

Also a bonus recipe: how to cook perfect moist fish in parchment.

Recipe:

Potatoes, russets peeled and cubed into 1" cubes and soaked in water for 3 hours, then drained.  The secret to good potatoes is frying them twice.

Using a nice heavy pot, pour in some olive oil to a depth of about 2" -- don't use extra virgin olive oil as it has a lower smoke point, and will not do well over high heat.

Heat the oil up over medium high heat to about 375* F.  When hot add the spuds.  Cook until they are just starting to lightly brown.  Then remove them from the oil, turn up the heat a little bit, put them back in the pan and cook them until golden brown.

The Sauce:

2 T extra virgin olive oil
1 small yellow onion, chopped
2 cloves garlic, chopped
1 bay leaf
1 T smoked Spanish paprika
1 T hot smoked Spanish paprika
1 T flour
salt and pepper
1 1/2 cups water

Heat the olive oil in a small saucepan over medium heat.  Add the onion and garlic and cook until soft.  Then add the bay leaf, paprika, flour and a little salt and pepper.  Cook and stir until the mixture becomes a little toasted, then add the water and bring to a boil.  Whisk constantly, when boiling reduce heat to low and cook for 10 minutes.  Remove the bay leaf and blend until smooth.

The Fish:

You can cook any type of fish in parchment, but white fish works best.

Place the fish onto a piece of parchment paper, sprinkle with a little salt and pepper.  Drizzle a little olive oil on, and a knob (t) of butter.  Add a handful of cherry tomatoes cut in half, and close up the paper to form a sealed purse, you can use steel paper clips if it helps.  Place in the oven for 30 - 40 minutes at 323* or until done.  It's that easy...

Bon Appetit!  Chef Hobbes